Name: Layered hummus, tabbouleh & feta picnic bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 x 200g tubs hummus; 400g can chickpeas rinsed and drained; 200g pack feta cheese broken into chunks; handful pitted black olives; 1 crisp Romaine heart; flatbreads to serve; 85g bulgur wheat; 80g bunch mint leaves finely chopped; 80g bunch flat-leaf parsley leaves finely chopped; 2 large ripe tomatoes deseeded and chopped; 1 red onion finely chopped; zest and juice 1 lemon; 4 tbsp olive oil plus extra for drizzling

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Layered hummus, tabbouleh & feta picnic bowl

Layered hummus, tabbouleh & feta picnic bowl

Jane Hornby

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.5 out of 5.18 ratingsRate

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This salad combines delicious meze-type dishes and a layering of several Greek and Middle Eastern-inspired flavours that marry together as they sit in the fridge

Vegetarian

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Rustic courgette, pine nut & ricotta tart

A star rating of 4.3 out of 5.30 ratings

Ingredients

Nutrition

Units:

MetricUS

2 x 200g tubs hummus
400g can chickpeas

rinsed and drained
200g pack feta cheese

broken into chunks
handful pitted black olives
1 crisp Romaine heart
flatbreads

to serve

For the tabbouleh

85g bulgur wheat
80g bunch mint

leaves finely chopped
80g bunch flat-leaf parsley

leaves finely chopped
2 large ripe tomatoes

deseeded and chopped
1 red onion

finely chopped
zest and juice 1 lemon
4 tbsp olive oil

plus extra for drizzling

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Nutrition: per serving

kcal768
fat58g
saturates13g
carbs41g
sugars7g
fibre9g
protein24g
salt2.85g

Method

step 1

First, make the tabbouleh. Tip the bulgur into a saucepan, cover with water, season with salt, then bring to the boil and simmer for 15 mins until tender. Drain in a sieve, rinse under cold running water, then leave to drain over the pan. Mix the mint and parsley with the tomatoes, onion and drained bulghar. Whisk the lemon zest and juice and oil together with seasoning, then toss with the bulgur.
step 2

Spoon the hummus into the bottom of a portable picnic bowl or large Tupperware (or use a large plastic mixing bowl, as you can cover it tightly with cling film later). Scatter with the chickpeas, then sprinkle with seasoning and drizzle with a little oil. Spoon the tabbouleh on top. Now top with the feta and olives, then tear over the lettuce leaves.
step 3

Cover the bowl tightly with its lid or some cling film. Put a little more olive oil in a sealed container to take with you, then chill the salad for up to 24 hrs.
step 4

To eat, drizzle the olive oil over the leaves, then scoop the salad onto serving plates, making sure everyone gets a bit of each layer. Serve with the flatbreads for everyone to tear and share.

RECIPE TIPS

TAKING TO THE PICNIC

The tabbouleh, a finely chopped salad of fresh herbs mixed with bulghar wheat, is dressed but won’t spoil if you make it ahead, and because the lettuce leaves are packed on the top, they won’t go soggy. Served with flatbreads, it’s filling and easy – think of it as salad and sandwiches in one!

Recipe from Good Food magazine, August 2009

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A star rating of 4.5 out of 5.18 ratings

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